Josephine’s Caponata (Eggplant Appetizer)

This sweet, tangy, briny caponata is delicious with crisp crostini toasts or wedges of crusty bread and a glass of wine. Great for entertaining!

The holiday season is such a great time to enjoy family recipes. It’s such a festive, nostalgic time of year, and making a recipe that’s been handed down through the generations is a wonderful way to remember those of our loved ones who are no longer with us.

Leafing through the lovingly-tattered pages of our spiral-bound family recipe book always reminds me of the comforting aromas of my grandmother’s kitchen. Last year, I posted the recipe for my “Nanny,” Josephine’s, Anise Cookies. This year, I’m sharing her delicious Caponata (Italian eggplant appetizer).

I’ve been noticing caponata popping up on more and more restaurant menus over the past few years (especially at wine bars and places specializing in “small plate” dining). It’s a bit of a rustic dish, so I’ve always thought it brings a warm, relaxed feel to the table that’s perfect for socializing with friends.

Recipes for caponata vary by cook, some drawing on more of the sweet flavors than the tangy (and vice versa), or adding additional vegetables such as carrots or bell peppers. My grandmother kept her base on the simple side with thinly-sliced, sautéed onions and celery, letting the supporting layers of flavor shine through.

This recipe yields a fairly large batch of caponata (almost two quarts), making it great for a crowd, or for enjoying leftovers. If you’re serving a smaller group, the recipe is easily halved.

As an added bonus, it’s a one-pan dish that can—and should—be made ahead of time to give the flavors a chance to meld. While it’s delicious when first prepared, the developed flavor of caponata served on Day 2 or 3 will be even better, and well worth the wait.

We usually enjoy caponata as an appetizer, but this recipe is certainly substantial enough that it could serve as a light vegetarian lunch as well. I’ve also tossed the leftovers with pasta in the past (reserve a little bit of the cooking water to thin the sauce), for a quick and hearty dinner.

As for the wine paring, I’ve served caponata with everything from Pinot Noir and Sauvignon Blanc to dry or semi-sweet Riesling and Sparkling Rosé. You want to go for something that will work with the sauce’s acidity.

A bowl of this caponata would be perfect for ringing in the New Year, or even for that big game day coming up in February!

Josephine's Caponata (Eggplant Appetizer)

My grandmother's recipe for the classic Italian eggplant appetizer is a delicious addition to any antipasto platter. This caponata is both sweet and tangy with a rich tomato base and a hint of salty brine from capers and olives.

1cupbasic tomato sauce or crushed tomatoes in puree(such as Hunt's or Pomi; not pasta sauce)

2cupswater

1teaspoongranulated sugar

1-1/2teaspoonskosher salt plus additional to taste

1/4teaspoonfreshly-ground black pepper, plus additional to taste

1cuppitted large green olives, halved*

3tablespoonscapers, drained

1/4 to 1/3cupgolden raisins(depending on how sweet you like your caponata)

1/3cuptoasted pignoli nuts(2 oz package)

2tablespoonsred wine vinegar

Instructions

Heat 1/4 cup oil in a large nonstick skillet over medium high heat until shimmering. Cook the eggplant cubes until they're tender, but don't lose their shape, about 8-10 minutes, gently stirring frequently.** Transfer cooked eggplant to a bowl and set aside.

Cool, then transfer to an airtight container and refrigerate at least overnight to develop the flavors. Let stand at room temperature for about an hour before serving. Caponata keeps well for about a week, covered tightly, in the refrigerator.

Serve at room temperature with slices of crusty bread or assorted crostini toasts.

Recipe Notes

*I like to use a mix of the large green and Kalamata olives from the antipasto bar at my local market.

**The eggplant might soak up the oil and the pan might start to look dry; this is normal for this recipe. Resist the temptation to add additional oil so the assembled caponata doesn't taste greasy. Using a nonstick skillet will ensure that the eggplant cubes don't stick.

Have you made this recipe? Let me know by leaving a comment and rating the recipe below! Don’t forget to take a picture and tag @stripedspatula and #stripedspatula on Instagram for a chance to be featured in my newsletter!

Reader Interactions

Comments

Recipes handed down from previous generations are absolutely the best recipes. I love Caponata, so this recipe is perfectly timed for me. I was wondering what to do with the eggplants ripening in the garden. Thanks!

Thanks, Marsha! The nice thing about eggplant is that it absorbs other flavors. In caponata, it really soaks up the sweet, lightly-tangy tomato sauce as it sits. We love it and hope you will enjoy too!